5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
It's a fishy tale told all too frequently: A restaurant lists a premium fish on the menu; the customer is served a lower-quality catch; the customer pays top dollar for the type of fish they thought they were ordering; and the restaurant eventually gets netted in scandal.
Jeremy Sewall, co-owner and executive chef of Island Creek Oyster Bar in Boston, Massachusetts, wants to make sure you don't get engulfed in a case of mistaken fillet identity ever again.
Five Tips for Buying Fish: Jeremy Sewall
Chilean sea bass is actually Patagonian toothfish; Giant sea bass is usually grouper; white sea bass is a type of drum. Striped bass and black sea bass are true bass, but if you are in Maryland, striped bass might be called rockfish. Ask the question of where it is from before you buy it. Geography can help tell you what type of fish it is."
2. Wild vs. Farmed, not always that different
However, with shellfish, wild or farm-raised are essentially identical. Regardless of if they are wild or farmed, shellfish like mussels, clams and oysters feed off of the naturally-occurring nutrients in their surroundings and thus their flavor characteristics are usually not impacted."
3. Avoid pre-spiced or marinated seafood
Buy simple, fresh fish fillets and do the spicing yourself at home."
4. You get what you pay for
5. Whole fish is best
Instead, ask your fishmonger if you can see the whole fish before they prep it for you. Build a good relationship with your fish market and you can feel more comfortable asking questions about where the fish is from and when it might have been caught."
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